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If you visit the Midwest, I challenge you to find a single potluck, family reunion, church picnic, or holiday meal that doesn’t involve some version of today’s crunchy Asian Ramen Salad. It is ubiquitous. It is my childhood. It is perhaps the best, most addictive side dish ever created.

Healthy and crunchy Ramen Noodle Salad made with cabbage coleslaw in a wooden bowl, topped with ramen noodles and mandarin oranges

How do I explain this oriental ramen noodle salad to those of you who didn’t grow up in the Midwest?

If you’ve never eaten crunchy ramen salad, my hunch is that you might be skeptical of crumbling an uncooked ramen noodle packet (yes, I do mean the same ramen noodle packet that helped you survive college) over a bowl of bagged cabbage coleslaw.

You might not believe me when I tell you that canned mandarin oranges are mandatory.

That before the Brussels Sprouts Slaw, Creamy Cucumber Salad, Grilled Corn Salad, or even Mexican Corn Salad, THIS ramen salad recipe is the dish first inhaled by the hungry hoards.

Make ramen salad for your next potluck and you’ll see I speak truth.

A bowl of Ramen Salad with cabbage, mandarin oranges, and ramen noodles

I can’t specifically pinpoint the one single item that makes this salad so enduringly popular and outrageously addictive (also true about Chinese Chicken Salad).

I suspect it lies somewhere between the crispness of the coleslaw, the toastiness of the almonds, the sweetness of the dressing, and the fact that crumbling uncooked ramen noodles over a dish and then declaring it a salad feels like a bit of a win.

I do know that as soon as I spy the cabbage ramen salad (or this Asian Cabbage Salad) on the buffet line, I barrel down upon it. This is the moment: seize it before it’s gone.

Ingredients for Ramen Salad, including cabbage, carrots, edamame, and mandarin oranges

5 Star Review

“This is excellent! My husband had two big helpings and declared it a winner. I’ve eaten many disappointing, oily versions of ramen salad, so I’m excited to have the perfect recipe.”

— Jill —

How to Make Ramen Salad

The original version in my childhood parish cookbook is a ramen noodle salad with seasoning packet. It calls for a waterfall of vegetable oil, three packets of ramen noodles, and the mysterious seasonings that come with it.

I decided to see if I could come up with a healthy adaptation of the classic cabbage ramen salad using real ingredients that would be as irresistible as the original church-lady version.

The final report: GLOWING.

Today’s recipe is just as obsessively good as any classic Asian ramen salad, but it’s better for you!

The Ingredients

  • Coleslaw Mix. Shredded cabbage forms the crunchy base for this salad. Use a coleslaw mix for an easy coleslaw ramen noodle salad, or shred your own.

Ingredient Swap

Instead of a traditional coleslaw mix made with cabbage, use broccoli slaw to make a broccoli ramen salad.

  • Shredded Carrots. To boost the vegetable content. They make the salad more colorful too.
  • Edamame. Not at all traditional but perfect in every way here. They make the ramen salad buttery and more satisfying.
  • Green Onions. For a bit of zip.
  • Mandarin Oranges. They add a delicious sweetness to the salad and are pretty much mandatory by all ramen noodle salad standards.
  • Ramen Noodles. For that classic, addictive crunch that gives the recipe its name.
  • Almonds + Sesame Seeds. Two bonus ingredients that become delightfully flavorful once toasted and help make this ramen noodles coleslaw crunch salad feel complete.
  • Dressing. A big opportunity to slim down this crunch ramen salad was in the dressing. I used a moderate amount of heart-healthy olive oil, rice vinegar, soy sauce, and honey. The revamped dressing is sweet and salty, well balanced, and loads better for you than the original.

The Directions

A sheet pan of toasted ramen noodles and almonds
  1. Toast the ramen noodles, almonds, and sesame seeds in the oven.
  2. Stir the dressing ingredients together.
  3. Toss it all together. Finish with the oranges and ENJOY!

Storage Tips

  • To Store. Cover and refrigerate leftovers for up to 3 days.

Meal Plan Tip

Fully assembled, Asian ramen salad can be made 3 hours in advance. In fact, I think it tastes better once the flavors have had a chance to marry.

If you wait to add the ramen noodles, nuts, and sesame seeds, you can make it 1 full day in advance. (The ramen noodles soften as the salad sits, so add them last.)

What to Serve with Asian Ramen Salad

A bowl of Ramen Noodle Salad

Looking for an easy crowd-pleaser for your next potluck, a stellar side, or a taste of the Midwest?

You’ve found it right here in this ramen noodle salad!

Ramen Salad

4.98 from 40 votes
A better, healthy version of the original Asian ramen salad with fresh ingredients. Ramen salad is a quick and easy favorite at any potluck!

Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes

Servings: 8 servings


For the Salad:

  • 1 package ramen noodles (3 ounces)
  • 2/3 cup sliced almonds
  • 2 tablespoons sesame seeds
  • 1 bag coleslaw mix (16 ounces)
  • 1 1/2 cups shelled frozen edamame thawed
  • 1 cup shredded carrots
  • 4 scallions thinly sliced (both white and green parts)
  • 1/2 cup canned mandarin orange segments in light syrup rinsed and drained

For the Dressing:


  • Place a rack in the center of your oven and preheat the oven to 425 degrees F. Crumble the ramen noodles onto a baking sheet and spread them in a single layer along with the almonds. Bake for 5 minutes, remove from the oven, add the sesame seeds, and toss, then bake for 1 to 3 additional minutes until fragrant and golden. Watch closely so that the mixture does not burn. Set aside.
  • In a small bowl, briskly stir together all of the dressing ingredients: rice vinegar, olive oil, honey, soy sauce, salt, and pepper. (Alternatively, you can shake them together in a mason jar with a tight-fitting lid.)
  • In a serving bowl, toss together the coleslaw, edamame, carrots, scallions, and toasted ramen and almonds. Drizzle the dressing over the top, then toss again to combine. Sprinkle the oranges over the top, then refrigerate until ready to serve.



  • TO STORE: Leftover salad will last in the refrigerator for up to 3 days.


Serving: 1(of 8)Calories: 236kcalCarbohydrates: 23gProtein: 8gFat: 14gSaturated Fat: 2gPotassium: 385mgFiber: 5gSugar: 9gVitamin A: 2475IUVitamin C: 27.9mgCalcium: 98mgIron: 2.3mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I’m so glad we can toss that seasoning packet out the window! Looks delicious and healthy Erin! 

  2. The Midwest is so weird! We always have this and pretzel salad at parties, plus a concoction of lime jello, pineapple, cool whip, and cottage cheese. I refused to eat it for years, but it’s actually SO good. This lightened up version looks awesome!

  3. You are so right, this salad is a staple.  Everyone always loves it!  Sharing now!

    1. Thanks so much for sharing Amy! I really appreciate it. Have a very happy Memorial Day weekend!

  4. Yummy!! I’ve never had this before,I grew up in Arkansas and I don’t remember this being at any of the potlucks! But it sure does make me hungry! 

    1. Shawnna, if you’ve never had it, you absolutely have to try it. It is just so crazy addictive, I can’t even explain it!

  5. I’m so excited about this salad. I love that you healthified it. I’ll be making and eating this salad all the time now.

  6. This looks wonderful! It would be a great dish for a barbecue or picnic! Can’t wait to try! 

    1. Thank you for re-making this classic! I can’t wait to make it this weekend for my family! I grew up eating (and loving) the classic version but this dressing sounds amazing and I love that you added edamame and almonds. Can’t wait to try it. And I’ll probably grill some chicken to toss in it for a one-dish lunch. I think we will be well into the 110 degree range this weekend so the more awesome salads the better!

    2. I love the combo of veggies, nuts. What I did find was it was slightly lacking in a distinctive flavor in the dressing. I had some at a lunchtime gathering. I had some leftover for dinner, so, I added just a very small amount of sesame oil, and that did the trick. Good combo and has eye appeal, will make again, maybe a touch of both garlic and ginger? as well.5 stars

  7. I’ve also tried to make this salad healthier (by tossing out the ultra-salty seasoning packet) but couldn’t quite get the right flavor! You did it! I love that you added nuts and pre-toasted them with the ramen. When I made it before, I added diagonally sliced pea pods. I agree, can’t do without those Mandarin oranges! I was just thinking about what to make for Memorial Day – and voila! Thank you, thank you, Erin! 

    1. Laurie, the pea pods sound like a delicious addition. Thanks for the idea, and I hope that this version does the trick for you!

  8. i love this updated ramen salad! i am from the midwest, but fortunately my family did NOT have all those weird steroetypical midwestern side dishes. phewww! when i had them with friends or whatnot, i was like…what is this stuff?! :)

  9. This is perfection Erin! The perfect combination of healthy and nostalgic ingredients. Mandarins and ramen are key!!! So so yummy. 

  10. I didn’t know this salad is a spate in USA. Here in Canada I don’t think it is that popular, but I really don’t understand why not because it looks a delicious salad. I believe it would be a great dish for a picnic or a summer dinner party! 

    1. My girlfriend here in Canada is asked to make a fantastic version of this salad all the time. I think it’s interesting she’s Indigenous. So it might be more popular here than you think!

  11. Yum! This is one of my favourite salads, but here in NZ we call it noodle coleslaw! And one of the essential ingredients (for me) is caramelised almonds. Not healthy, but those little sticky sweet bits of crunch are what makes it for me! I’ll have to try your version as well – I’ve never tried it with oranges before, but it looks nice!

  12. Love the idea for this salad! It looks so simple to make, and yet I’m sure the flavours are amazing! I’ve never thought to add ramen to my salads, even though ramen noodle soups are definitely something I adore. This is a more summer friendly version of the soup haha! love it!

  13. I’ve never had toasted ramen noodles but I’d love to try them in this salad. The flavors and textures sound addicting!

  14. I have had the ramen salad before but not with oranges or toasted noodles. I did not grow up in the midwest, but sure wish I did by that list of traditional pot luck dishes! Fluff salad? Strawberry pretzel? Whaaaat?

  15. Help!  I’m making this salad for dinner tonight, and I don’t see in the recipe when to add the ramen and the almonds (I may just be overlooking them).  If I add them before the dressing and then refrigerate the whole salad, won’t the ramen and almonds lose their crunch?  Thanks for your help.

    1. Hi Jocelyn,
      You are totally find to stir in the ramen and almonds with the dressing. It might soften a little but won’t be too noticeable on the first day. If you prefer to wait to add them for maximum crunch, however, that is totally an option too!

  16. This turned out great!  I added the ramen noodles, almonds, and the sesame noodles at the last minute to achieve maximum crunchiness.  (Interestingly enough, the noodles seemed less crunchy after toasting than straight out of the package.)  Thanks so much!5 stars

    1. Jocelyn, I’m so happy to hear that you enjoyed this recipe! That is odd about the ramen (maybe it just needed to toast a little longer?) but regardless, I’m glad you were happy with how it turned out!

  17. I made the dressing first, and it taste awesome but I used red pepper to spice it up. Yum Yum. I plan to take to work for lunch. Maybe toss some sautéed or grilled shrimp on top or grilled chicken while experimenting with different nuts and seeds so I can have all the time. Also experiment with variations of Veggies. So excited. 5 stars

    1. Jaene, I’m so happy to hear this! I hope you enjoy many wonderful versions of the salad in meals to come:-) Thanks so much for trying a recipe and taking time to leave your comment. It means a lot!

  18. Made this for my lunches this week and it has tasted great so far!  You’re right that the ramen loses it’s crunch after a couple of days, but it’s still mighty tasty either way!  Thanks for another great recipe Erin5 stars

    1. Kelsey, I’m so happy to hear that this has been a great addition to your lunches! Thanks so much for trying the recipe and letting me know how it turned out for you.

  19. Since I’m a single woman and was craving the basic ramen/slaw salad, I just had to have it. Needless to say, I’ve got a LOT left over. I’m loathe to waste. Do you know if it can be frozen?

    1. Hi Pat, while this can be stored in the fridge for a few days, I don’t think it would do well being frozen (veggies tend to get really limp and watery when thawed). I hope you enjoyed it!

  20. So weird. I’m from the Midwest, and I never heard of Ramen salad until I moved to the East Coast (and I’ve never actually encountered it in the wild in either place). I’m wondering if Ramen salad is a more recent thing?

    1. Hi Min! It’s not recent, but it’s possible that there are pockets where it’s not a popular dish. If you decide to give it a try, I hope you enjoy!

  21. I live in California. We make it here too! I add chicken to mine to make a complete meal. Thanks for making it healthier. 

    1. Chicken would be a great addition, Randi! I’m glad to hear this salad’s fame is not just limited to the Midwest. ;)

  22. Wow this looks amazing! I’m from the UK so have never heard of any of your strange Midwest ‘salads’. I can’t wait to try this one… not sure about the jello one though!

  23. If I make the salad a day ahead do I go ahead and add the dressing or what until I’m going to serve it?

  24. Went right to the store to pick up the ingredients tonight and made it.  Had some for supper and it was good,  will be eating it tomorrow for lunch.5 stars

  25. One of my faves. I enjoy the addition of edamame! I used honey vinegar (from Williams Sonoma) since I had it on hand. Thank you for the delicious recipe!5 stars

  26. I made it this evening for a light dinner since it it like 95 degrees out. Loved it! I think I will make it again for a 4th of July potluck.5 stars

  27. This is excellent! My husband had two big helpings and declared it a winner. I’ve eaten many disappointing, oily versions of ramen salad, so I’m excited to have the perfect recipe. Thank you!5 stars

  28. I hesitate to rate the recipe before trying, but all those yummy ingredients combined sound heavenly. Can’t wait to try it.

    This is just an aside, but I loved when you mentioned soy sauce on eggs. I have a very dear Japanese friend from college days who introduced me to soy sauce and sugar in my scrambled eggs. She whisked the sugar into the eggs, and then lightly poured soy sauce on. Ayako also had a little sesame seed grinder & ground a few sesame seeds over the top of the eggs. (She gifted me with one of these grinders.) Your mention of the soy sauce made for a very warm memory of good times with Ayako. Although she left to go back to Japan at the end of our junior year, we have stayed in touch. I’ve only seen her once since 1974, and that was in 1999. She and her husband, Haruo, were staying at  Plaza Hotel in NYC. My son escorted me in on the bus from NJ, and was able to meet her. That evening, my husband joined us and we  had a lovely dinner together. We now instant message to stay connected.5 stars

    1. Hi Diane! Thank you so much for taking the time to share this wonderful story and for the kind review! I love hearing how my recipes bring up these fond memories!

  29. Hi Erin, I’ve  made the infamous Asian salad many times and love it, but now after checking out your recipe for the Ramen Salad, I just know that it is absolutely delicious and  it looks especially pretty..(you clever girl, thanks for sharing)…I’m going into town today  getting the items needed for your salad…I’ll  be making this salad over  and over again……5 stars

  30. I’m about to make this for the 2nd time. It’s delicious! I didn’t have sliced almonds, so I’m using sunflower seeds. They get a bit dark, but it adds so much flavor! Thanks so much for your efforts at making this a little healthier than the original recipe, and for sharing your ideas with us. Yummy!5 stars

  31. Unbelievably easy zucchini pie was huge hit. In this new age of hunkering down, this is my favorite new recipe. Please send me more incredibly easy recipes. This one didn’t last long enough.5 stars

  32. This Coleslaw was wonderful! Delicious and very easy to put together. I just made a single dish for me but toasted the noodles. almonds and sunflower seeds as that is what I had on hand. Thank you for this lovely recipe. Stay safe.5 stars

  33. Hi Erin. This salad is soooo good! My family and I loved it. I added about 1 tablespoon sugar to the dressing as our preference is on the sweeter side. It was in the frig for 3 hours before it was served. 
    I served it with your Orange Chicken recipe. They compliment each other well. I do have a question about the frozen edamame. I didn’t see if I was suppose to cook it so I boiled it for about 5 minutes. Is it necessary to cook it before adding it to the salad?5 stars

    1. I’m so happy that you enjoyed it, Mary! Thank you for sharing this kind review! For the edamame, you can just let it thaw, then add it to the recipe as directed.

  34. Great salad! I added Finely chopped romain and red bell pepper and omitted almonds but otherwise did exactly as written- super great also added well plated’s soy ginger salmon – super awesome!5 stars

  35. A definite summer favourite. Everyone I’ve made this for absolutely loves it. And so easy to make. I don’t know if leftovers really do last for three days in the fridge because we never have any leftovers. Delicious!5 stars

  36. I make this all the time but I use unsalted sunflower seeds instead of sesame seeds and apple cider vinegar instead of rice vinegar. I use the soy ramen and use some of the seasoning pack instead of soy sauce. I will try it the way you have just showed me which looks very good. Thank you.

  37. This sounds delicious and I plan on making it for my book club! Could I add shredded chicken to make it more of a dinner salad instead of a side? Also, when you say 8 servings, I’m assuming that
    would be for a side salad not a dinner portion? Thank you!5 stars

    1. Hi Kathy! You can definitely add shredded chicken to the salad. The serving size is closer to a side dish size. I hope you enjoy the recipe!

    1. Hi Barbara! Unfortunately, I’m not familiar with calculating Weight Watchers points, so I’m not sure what this recipe would be. I hope you enjoy the salad if you try it!

  38. I might even make and eat this salad. Why? Because you tossed the Raman seasoning packet which is loaded with MSG and can put me litterally in the hospital. I will try this recipe and let you know.5 stars

  39. It’s just like you said :), DELICIOUS!!!! Who hasn’t all the other versions?!? This is a wonderful healthy version. So glad that I stumbled on to it! My husband has really loved taking it in his lunch for a couple of days. With just two of us, it’s gone in 3 days. I’m making more today!!! We weren’t ready for it to be gone :)5 stars

  40. This look delicious. Any substitution recommendations for added crunch without the almonds? I’m working with a nut-allergy. Thanks!

    1. Hi Sara! While I haven’t tried any substitutes you could try roasted pumpkin seeds (pepitas) or additional sunflower seeds. If you give it a try, let me know!

  41. The salad sounds great but you did not list the sodium content. I have to eat a very sodium restricted diet, due to heath reasons.

    1. Hi Susan! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online ( is popular). I hope that helps!

  42. Fantastic! I grew up loving my aunts Ramen Salad every holiday. When I was an adult I asked for the recipe and I was so horrified at how much oil and sugar was in it I’ve never made it or eaten it since haha This is SO similar and SO much healthier! Thank you for bringing back a taste of my childhood in a much friendlier way!! I’ve made it with broccoli slaw as well as regular and it’s always delicious. Mmmm I’m going to have leftovers for lunch today :)5 stars

  43. There is no sodium listed in your nutrition measurements, and there is a lot of sodium in this recipe. There are people on low salt diets who need to know this info. I’m sure this was just an oversight.

    1. Hi Mary! That was not an oversight. I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online ( is popular). I hope that helps!

  44. Hi Erin,

    I made this salad a couple of months ago. I loved the flavours and definitely want to make it again. I have never heard of ramen noodles and was unable to find them in my local grocery store. Of course I did not have a visual idea of what I was looking for. Could you explain what ramen noodles are and possibly suggest a substitute.

    I love your recipes and many of them are regulars at our house.

    1. Hi Anita! You will typically find the noodles in an Asian grocery store, or on the Asian aisle of your local grocery store. You could also Google “what are ramen noodles” and you will find a vast list of what they look like. You could even try to Google ramen noodles and (insert the name of your local grocery store) and hopefully that will bring up something visually for you to check out. Hope that helps!

    2. You will find this in most grocery store. Go to soup section isle and you will see it’s say Ramen noodle instant soup.
      Hope this helps!


    3. Hi Anita, you said you made the salad a couple months ago, how did you make it without the ramen if you can’t find it?? If you can’t find ramen locally where you live, try Amazon, they have everything. I usually use the packages of Maruchan ramen noodles, (without the flavor packet) for any recipes that call for just ramen noodles. I’ve had a similar salad to this many years ago, but this sounds delicious!! Good luck!

    1. Hi Rose, in this recipe, I use frozen edamame thawed. The edamame is typically parboiled before frozen. This is generally how I use it. Hope this helps!

  45. Hi there Erin,
    Your recipes look amazing! Is there any way that you can include the Sodium content on your nutrition list? As someone who watches Sodium intake, I’d find this extremely helpful.
    Thank you so much.

    Warm regards,

    1. Hi Reeny, I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online ( is popular). I hope that helps!

  46. I LOVED your version! I doubled the recipe. The only thing I did differently was to put a quarter of the soy and put in the mystery seasoning packet. (1). Will always use this recipe. My husband particularly loves it. (Me too)

  47. This recipe sounds awesome. I am one who is not very fond of Edimame. Do you have a different item to suggest to replace it?

    1. Hi Gail! As you will see in the ingredients list, the seasoning packet is not included. I do not use it in the recipe. Hope this helps!

  48. Hi Erin! Had this many years ago and it was DELICIOUS!!! The woman who prepared it made it slightly differently. She added shredded chicken and red bell pepper sliced “matchstick”-style. Instead of Cole slaw mix, she used thinly sliced iceberg lettuce, which she added last minute(of course! Would’ve been soggy if she added it early). I loved it and asked for the recipe, which is how I’m able to share the slight difference in prep.
    Thank you, Erin, for presenting the salad recipe and reminding me I MUST make this again this Spring/Summer!!! Perfect hot weather entree or potluck offering!!!!

  49. Wow! This is the best! So many flavors, so fresh! It’s like Chinese chicken salad minus the chicken but even better.5 stars

  50. Thanks for helping recreate an old fave! Used maple syrup for vegan friends & a dash of Asian chili oil to make up for omitting black pepper (spouse hates pepper). Glorious!!!
    Note to those new to ramen: THIS DOESN’T WORK WITH “HEALTHY” RAMEN PACKAGES OUT NOW! You must use “old school” like Top Ramen or Maruchan. The pre-frying makes them crunchy instead of tooth-breaking, before being boiled. Many new/healthier versions aren’t fried, so it’s like eating any other dried noodle: unpleasant.
    Bottom line, make sure the ramen ingredients include oil of some kind so you know it’s fried (crispy).
    Only saying this b/c a friend tried a similar salad with Lotus or Koyo brand (almost no fat, no pre-frying) – sadly inedible results.
    On the plus side, the right stuff for this recipe costs less!

    Also note that there’s seasoned vs unseasoned rice vinegar. I didn’t see it specified here yet. If using seasoned (sugar added, think “sushi rice flavor”) vs unseasoned (vinegar flavor), one may need less honey or syrup, depending on prefs.

    Sorry so long-winded, just trying to help clarify to avoid potential probs. TY again for the WONDERFUL recipe!!5 stars

    1. I’m so happy that you enjoyed it, Aliza! Thank you for sharing this kind and helpful review!

      1. It doesn’t look like you answered her question in regards to if you’re using seasoned or unseasoned rice vinegar?
        Thank you

  51. This recipe is so delicious and a crowd pleaser! I made this for a summer BBQ and plan to make this one of my go-to summer salads! This even tastes great as leftovers; just note since the ramen absorbs the dressing it does lose its crunch after awhile so the texture for leftovers is different, but still very good. Great recipe, highly recommended!5 stars

  52. Ramen/Mandarin Salad was a huge hit with alls ages Cool crisp colorful and just right on the dressing. And, so fast and easy. I will use it all summer!5 stars

  53. Loved this! I plan to make this for guests lots of times this summer at our lake house. So, I assembled and made ahead the ramen, slivered almond, sesame portions and stored them in Tupperware ready to go. Cans of Mandarin oranges in the pantry. Now I just need the easy parts and I’m ready to both feed and ENJOY my guests. Terrific recipe, thank you!5 stars

  54. Can’t wait to try this recipe! Could another type of vinegar be used in place of rice wine vinegar?

    1. Hi Ronda, I haven’t tried this myself but others have used rice vinegar with great success. Hope you enjoy it!

  55. I love this! The oranges always, of course, elevate this salad. All your Midwest recipes are the same as our west coast recipes. 🙂5 stars

  56. I’m thinking about making this salad for a Hawaiian themed party I’m attending. You think I could substitute the mandarin oranges for pineapple chunks instead?

    1. Hi Maureen! I’ve only made this with mandarin oranges so I wouldn’t be able to say how it would turn out if you use pineapple. If you decide to experiment, let me know how it goes!

    1. I’m sorry to hear that this recipe wasn’t to your tastes, Donna. I (and many other readers) have really enjoyed the flavors in this dish, so I wish it would’ve been a hit for you too!

    1. Hi Margie! No flavor packet is used in this recipe, so feel free to use it or toss it. You can actually buy some ramen packets without any flavoring. Enjoy!

  57. This is my FAVORITE Asian slaw!! I usually use another recipe that calls for sugar for the dressing. I’ll try honey next time. Now, for the vinegar: seasoned or unseasoned? So glad you told readers to TOAST that ramen & almonds!! Ten times better that way!

  58. Love the salad!!! Made a few adjustments to my taste: crumble the ramen noodles and lightly brown noodles and almonds in 1 tbsp butter; replace 1 tbsp evoo with 1 tbsp sesame oil; replace honey with 1 tbsp sugar; add 1 tbsp or maybe a little more soy sauce; didn’t need or use salt or pepper. Forgot to add sesame seeds.5 stars

  59. I always love a crunchy Asian salad at pot-luck’s.
    If I made this for my work lunches (I would likely add a protein, such as chicken), how long will it last in the refrigerator?5 stars

  60. I found this recipe while searching for potluck ideas. Being from the southeast (land of cole slaw and potato salad), I had never even heard of this. From now on, it will go with me to every potluck, and into permanent rotation in my own home. Cannot express how much this stuff ROCKS! It’s quick, healthy, yummy, and has the most perfectly crunchy texture. I would give this one more than 5 stars if I could.

  61. You never said toast the almonds in the instructions… the vid yes but I jump to recipe being somewhat of a cook. Knew to do it ) and it’s solid. Add the line to toast em tho for rookies.5 stars

    1. Hi! It’s actually there in Step 1 of the recipe card: “Crumble the ramen noodles onto a baking sheet and spread them in a single layer along with the almonds. Bake for 5 minutes” Hope this helps!

  62. Can you use mandarin oranges in 100% juice and then skip the rinsing? Never heard of this weird salad, lol, I gotta try it!